Friday, October 31, 2008

Behind the Burner

Check out the brand spankin' new site, Behind the Burner, which is still in beta. The site offers a look behind the scenes at New York restaurants, and includes video clips of chefs demonstrating their techniques. For instance, Harold Dieterle of Perilla (and Top Chef), demos his spicy duck meatballs and shares his recipe with members.

Membership is free, and members receive discount codes for ingredients used in featured recipes, such as the Long Island Crescent Duck from Fossil Farms in Harold's recipe.